Anyone buying bread for someone with coeliac disease
Avoiding rye is essential. You should also check the gluten-free label and any warnings on the packaging, rather than relying on the colour or name of the bread.
Who is this choice important for?
Anyone stocking up for a small household
If you won't get through an opened pack quickly, storage instructions and whether the bread can be frozen are important when choosing a pack size.
Anyone looking for a substitute for rye bread
A dark or seeded gluten-free loaf may be an interesting alternative in terms of bread style. Compare the ingredients and nutritional information for each product: it isn't rye bread, and the recipe varies from one loaf to another.
What should you look for when stocking up?
If you have coeliac disease, first choose a suitable gluten-free bread that contains no rye. Then compare the bread style, pack size and storage instructions before stocking up.
| What to look for | What to check when buying | Who it's important for |
|---|---|---|
| Suitable for coeliac disease | Check the ingredients for rye and look for a gluten-free label or the Crossed Grain symbol on the packaging. Also read any warnings about the possible presence of gluten-containing cereals. | If I'm stocking up on bread for someone with coeliac disease, I want to know I'm not choosing rye bread or an unsuitable alternative. This check is the top priority for around 36% of consumers. |
| Stocking up and storage | Compare the pack weight and best-before date, and check the instructions for storing the bread after opening or freezing it. | I only use a few slices at a time and want to avoid leaving an opened pack unused. Around 29% of consumers give managing their food stocks top priority. |
| Bread style and nutritional information | If you're looking for a dark or seeded alternative, check the ingredients and compare the nutritional information per 100 g and per serving. | Anyone looking to replace the hearty or seeded style of rye bread will want a suitable bread style without rye. This is the most important factor for around 21% of consumers. |
| Ingredients and salt | If you want to know whether the bread contains iodised salt, read the ingredients list; don't assume this applies to every loaf. | If the ingredients are the deciding factor for me, I also want to be able to see what type of salt has been used. Around 14% of consumers give this ingredients check top priority. |
Common mistakes
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Assuming rye bread can be gluten-free
Rye contains gluten, so rye bread isn't suitable for a gluten-free diet due to coeliac disease, whatever its style.
Choose a bread alternative that contains no rye and check the gluten-free label on the packaging. The Dutch Coeliac Association lists rye as a gluten-containing cereal.
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Buying several packs without a storage plan
Storage times and instructions after opening vary from one loaf to another. For Schär Meesterbakker Classic, PLUS advises using the bread within a few days of opening or freezing it straight away.
Choose a number of packs that suits how much bread you eat, and check the storage and freezing instructions for your chosen product before buying.
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Overlooking warnings about cross-contamination
According to the Dutch Coeliac Association, gluten can get into a product through cross-contamination, even if it shouldn't contain gluten. At home, crumbs from ordinary bread can also get onto gluten-free bread.
Read the warnings on the pack and use clean utensils and surfaces, free from bread crumbs, when preparing your food.
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Assuming every loaf contains iodised salt
The fact that one loaf lists iodised salt tells you nothing about the ingredients in another.
Check the ingredients list on the specific pack if the type of salt used matters to your choice.
Brands to consider
Schär
Jumbo lists several gluten-free breads from Schär, including Meesterbakker Classic and Vital. These are bread alternatives, not rye bread.
- For Meesterbakker Classic, PLUS explains what to do with the bread after opening: use it within a few days or freeze it straight away.
- Check the ingredients, packaging and storage instructions for each variety; information about Classic doesn't automatically apply to Vital or another Schär bread.
Consenza
In the supermarket listings reviewed, Consenza features products including gluten-free brown bread and a chia seed loaf.
- For its specific chia seed loaf, PLUS lists a gluten-free claim of less than 20 ppm and a storage time of two days after opening.
- This seeded loaf isn't rye bread. Check the final packaging when you buy it, including the ingredients and allergen information.
Albert Heijn (AH Glutenvrij)
Albert Heijn's online range includes dark and light multiseed loaves under AH Glutenvrij.
- The different bread styles give you a starting point for comparing packaging and nutritional information.
- A dark multiseed loaf isn't the same as rye bread. Check the gluten-free label and ingredients on the pack you choose.
Related products
Related products coming soon.
Frequently asked questions
Can I eat traditional rye bread if I have coeliac disease?
No, not if it contains rye. The Dutch Coeliac Association lists rye as a gluten-containing cereal, so choose a bread alternative that contains no rye and check the gluten-free label on the packaging.
Is dark bread automatically a gluten-free alternative?
No. Descriptions such as dark, brown and multiseed don't tell you whether a loaf is suitable for someone with coeliac disease. Read the ingredients and check the pack for a gluten-free label or the Crossed Grain symbol.
How can I buy enough gluten-free bread to last longer?
Choose pack sizes that suit how much bread you eat, and follow the storage instructions for your chosen loaf. For Schär Meesterbakker Classic, PLUS advises using the bread within a few days of opening or freezing it straight away; this advice doesn't automatically apply to other breads.
How can I tell whether a loaf contains iodised salt?
Check the ingredients list for the specific loaf. A Schär bread listed by PLUS contains iodised salt, but that doesn't mean all gluten-free breads do.
How can I prevent cross-contamination when storing and preparing bread?
Keep gluten-free bread away from crumbs from ordinary bread, and use clean utensils and surfaces when preparing it. Also read the warnings on the packaging: the Dutch Coeliac Association points out that gluten can get into a product through cross-contamination.